This is one of those recipes that I had filed away under “Must try but sounds complicated” – in other words – The Later Stash:) Until I had it recently at a dear friend’s party. I asked where she catered the baklavas from and she very casually said she made them herself. All 120 pieces…

Desserts made with sticky black rice are a specialty of Southeast Asia. This unpolished, short-grain rice is often labeled as glutinous rice, a reference to its consistency when cooked and not to its gluten content. The color isn’t black either, which becomes obvious when you start to wash it. The grains stain the water a…

I was looking for a fudgy brownie recipe this weekend. Strangely I’ve never managed to make that perfect brownie – moist, fudgy with that crusty texture on top. The only times I have been successful is when I use boxed mixes but my attempts “from scratch” have always ended up tasting like chocolate cake which…

This is exactly a week late so let’s say this is more of a post Navarathri round up. But you could use these recipes for most festivals so I am classifying these as Tambrahm (Tamil Brahmin) festival recipes:). Between the green smoothie frenzy, golu (dolls) exhibits and a real Navarathri schedule, things weren’t just busy…

I was introduced to this recipe more than 30 years ago by some good friends in Lagos, Nigeria. These ladies were not only formidable cooks, they were also masters of substitution – they had to be since dinner parties were the chief mode of entertainment and while the markets had plenty of locally grown vegetables…